chocolate Blueberry cake

Indulge in the ultimate chocolate delight! This chocolate Blueberry cake with a luscious blueberry jam filling and decadent chocolate ganache topping!


• 2 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup blueberry jam
• 1 cup heavy cream
• 8 ounces semi-sweet chocolate, chopped
• Fresh blueberries for garnish


. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
. Add eggs, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.
. Divide the batter evenly between the prepared cake pans and smooth the tops.
. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
. Once the cakes are cooled, place one cake layer on a serving plate. Spread blueberry jam evenly over the top.
. Place the second cake layer on top of the jam-covered layer.
. To make the ganache, heat the heavy cream in a saucepan until it just begins to simmer. Remove from heat and add chopped chocolate. Let it sit for a minute, then stir until smooth.
. Pour the ganache over the top of the cake, allowing it to drip down the sides.
. Decorate the top of the cake with fresh blueberries.
. Refrigerate the cake for at least 30 minutes before serving to allow the ganache to set.

Enjoy your chocolatey-blueberry masterpiece

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